In Indian Home Cooking, Suvir Saran introduced our taste buds, and our kitchens, to the wonders of cumin, coriander, cardamom, and curry leaves. American Masala takes the next step, marrying Indian flavors with American favorites to create dishes that are exotic, yet familiar; full of complex tastes, yet easy enough for weeknight suppers. Masala—the Hindi word for a blend of spices—is at the heart of Indian cooking. Whether toasted, ground, fried, infused in oil, or fresh, spices are used to layer flavors in simple but profound ways. Bring the same techniques to American classics such as meatloaf, macaroni and cheese, or roasted turkey, and the result is something truly special.

With its exotic aromas and complex flavors, Indian cuisine is one of the world's best. It's no wonder that so many people adore it--and also no surprise that it could seem daunting to cook Indian food at home. Now, acclaimed chef and cooking teacher Suvir Saran cuts out the fuss, sharing casual, home-style Indian dishes that are perfect for everyday cooking.

Indian Home Cooking is a celebration of the food Indians cook in American kitchens today, using ingredients found in most supermarkets. With streamlined techniques and intense, authentic flavors, Indian Home Cooking heralds a new generation of Indian cookbooks. From slow-simmered curries with layered flavors to quickly sautéed dishes, these approachable recipes explore the wide world of Indian cuisine.

Divided into seasons, the recipes in Masala Farm reflect the author’s rural life. What each recipe has in common is a unique approach to introducing spice and excitement to food in unexpected ways. Deviled eggs get a dose of Indian sambhaar powder (similar to what many call “curry” powder) as well as jalapeños for spice and crème frâiche for richness while a fresh country ham gets a rub-down with soy sauce and rice wine before it heads into the oven for the better part of an afternoon. Enhancing flavors of classic recipes by introducing unexpected finishing oils, spice blends, marinades, rubs, and seasonings are the trademarks of my cooking. By offering the simplest twist on a classic recipe, like adding freshly ground black pepper to a quiche crust or fresh ginger and saffron to rhubarb jam, Suvir is serving up a new version of a traditional recipe that is at once deliciously modern yet still comforting and recognizable.